Great content! I stumbled upon this video in an effort to better understand retail vs. custom cuts. There isn’t a great amount of content on custom cuts that explains it simply and clearly as you have, from what I’ve found. I notice you mentioned you call the customer when time to pickup in a couple of weeks. Is it standard for your company to dry age all species for up to two weeks or just beef? How long do you prefer to hang/dry age pork and lamb?
Thank you!
Great content! I stumbled upon this video in an effort to better understand retail vs. custom cuts. There isn’t a great amount of content on custom cuts that explains it simply and clearly as you have, from what I’ve found.
I notice you mentioned you call the customer when time to pickup in a couple of weeks. Is it standard for your company to dry age all species for up to two weeks or just beef? How long do you prefer to hang/dry age pork and lamb?
Check out the Bearded Butchers.